Lemons always taste like summer and vacation to me. One of my favorite recipes with this citrus fruit is this lemon swiss roll. It has a light dough and a creamy filling that is simply delicious. Try the recipe right away and see for yourself. Maybe this cake will become your new favorite recipe, too.
Lemon Swiss Roll: A Hint of Spring
Light, fresh cakes are perfect in the spring when you’re craving something light and refreshing. Or, sometimes, we need to bring the mentality and mindset of spring to us! Thankfully, our lemon swiss roll does just that.
The ingredients for the lemon swiss roll are easy to find and it’s simple to make. In addition to eggs, sugar, and flour, you’ll mainly need fresh lemon, which gives the cake its iconic flavor. Lemon juice and zest creates a wonderfully fresh and aromatic filling that harmonizes perfectly with the delicate sponge cake and gives the cake that certain something that will have you coming back for more.
Whether for coffee, as a dessert after a festive meal, or simply as a sweet treat in between, our lowkey lemon swiss roll is suitable for any occasion. And with just a few simple steps, it’s also eye-candy too. You can either simply decorate it with powdered sugar or serve it with a lemon glaze. Some grated lemon zest or edible flowers as decoration will add an exquisite level to this cake’s natural beauty. Or how about a touch of mint for an extra kick of freshness?
Despite its simplicity, the lemon swiss roll is refined and delicious. After making it, you may find that you keep coming back to it. I can’t blame you! That’s exactly how my and this cake’s love story began as well.
Are you a cake affine? Then let us add some flowers to your crown with our cherry filled marble cake, chocolate pudding sheet cake, and cherry sour cream sheet cake.
Lemon Swiss Roll
Ingredients
- 4 egg
- 1 pinch of salt
- ½ cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
For the filling:
- 1 tbsp instant gelatin
- ⅔ cup plain yogurt
- 1 cup low-fat yogurt
- ⅓ cup sugar
- 1 organic lemon zest and juice
- ⅔ cup heavy cream
Additionally:
- sugar for sprinkling
- 1 tbsp powdered sugar
- fresh mint
Instructions
- Preheat the ovent at oven at 350°F (convection).
- Begin by making the dough. Separate the eggs and beat the egg whites until stiff. Gradually add the salt and sugar while beating, then whisk in the egg yolks.
- Mix the flour and baking powder, sift it into the egg mixture, and then fold it in.
- Spread the dough on a baking sheet lined with parchment paper and smooth it out.
- Bake the sponge cake for 10-12 minutes.
- Turn the cake out onto a damp kitchen towel sprinkled with sugar.
- Carefully peel off the parchment paper and gently roll up the cake with the towel. Let it cool.
- Sprinkle 5 teaspoons of pwdered gelatin over cold water and let it bloom for a few minutes. Meanwhile, in a bowl, mix the yogurt, yogurt, ⅓ cup sugar, lemon zest, and lemon juice.
- Now, stir a little bit of the cream into the gelatin. Then add the gelatin-cream mix to the rest of the cream. Chill the filling for about 5 minutes until it starts to set.
- Beat the heavy cream until stiff and then fold it into the larger cream mixture.
- Unroll the cake and evenly spread the cream across it. Now, roll the cake up again and let it chill for at least 3 hours.
- Garnish with powdered sugar and fresh mint before serving.